Mixed herb turkey breast roll with lemon mayonnaise

For a deliciously different way to do Sunday dinner, try roasting a turkey breast roll stuffed with fresh herbs for maximum flavour and juiciness. Finish it off with a homemade lemon mayo and garden salad.

  • 20 mins preparation
  • 1 hr 10 mins cooking
  • 15 mins marinating
  • Serves 6
  • Print


Mixed herb turkey breast roll
  • 1.4 kilogram turkey breast fillet, skin on
  • 1 cup loosely packed basil, coarsely chopped
  • 1 cup loosely packed flat-leaf parsley, coarsely chopped
  • 1 cup loosely packed fresh mint, coarsely chopped
  • 2 clove garlic, crushed
  • 2 teaspoon finely grated lemon zest
  • 2 tablespoon vegetable or olive oil, plus 1 tablespoon extra
  • mixed salad, to serve
  • lemon wedges, to serve
Lemon mayonnaise
  • 1 egg yolk
  • 1 1/2 tablespoon lemon juice
  • 2 teaspoon dijon mustard
  • 2/3 cup extra-light olive oil
  • 3 teaspoon finely grated lemon zest


Mixed herb turkey breast roll with lemon mayonnaise
  • 1
    Preheat oven to 180ºC (160ºC fan-forced). Place a wire rack in an ovenproof dish.
  • 2
    Place turkey, breast skin-side down, on a work surface. Using a sharp knife, cut horizontally into side of turkey, not all the way through,to open out and sit flat (butterfly).
  • 3
    Combine basil, parsley, mint, garlic, zest and oil in a bowl. Spread over turkey. Roll up turkey to form a log; secure with kitchen string.
  • 4
    Place turkey on prepared rack. Drizzle with extra oil. Roast, basting occasionally with any pan juices, for 1 hour 10 minutes or until juices run clear when turkey is pierced. Cover with foil; rest for 15 minutes.
  • 5
    Meanwhile, make mayonnaise: Place egg yolk, juice and mustard in a small food processor; process until combined.With motor operating, gradually add oil in a thin, steady stream until mixture thickens.Transfer to a bowl. Stir in zest. Season.
  • 6
    Slice turkey. Serve with mayonnaise, mixed salad and lemon wedges.

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